COLLECTION (3) Pound Cake
Sam Waring
In article <6igk93$j2n$1...@mack.rt66.com>, gwen said this about that:
> I am looking for a recipe for an old fashioned pound cake...the kind my
> grandmother used to make. The recipe must use lots of butter and eggs and
> have a heavy, melt in your mouth consistency.
MMMMM----- Recipe via Meal-Master (tm) v8.04
Title: MOUNT VERNON POUND CAKE
Categories: Cakes
Yield: 16 Servings
1 lb Butter
1 lb Flour, pastry
12 Egg; separated
1 lb Sugar, granulated
1 ts Vanilla
1 pn Mace
Lemon or orange zest
Wash all the salt from a pound of butter, then put it dry between the
folds of a clean cloth and set away in a cold place. Sift one pound
of pastry flour and separate the yolks and whites of twelve eggs.
Cream the butter and flour together very thoroughly and beat the
yolks of the eggs to a thick, almost white, froth with one pound of
granulated sugar. Add one teaspoonful of vanilla and a grating of
mace. Gradually add the creamed butter and flour to the sugar and
egg mixture and whip well, then fold in the stiffly beaten whites of
the eggs, pour into a well-greased and floured tube-pan, scatter a
little grated lemon or orange rind over the top and bake in a
moderate (350 F.) oven about one and a quarter hours.
Old recipe, Chase City, VA
from The Williamsburg Art of Cookery
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MMMMM----- Recipe via Meal-Master (tm) v8.04
Title: OLD DOMINION POUND CAKE
Categories: Cakes
Yield: 24 Servings
8 lg Egg; room temperature
2 1/4 c Flour, sifted
1/4 ts Baking soda
2 1/4 c Sugar
1 1/2 c Butter; room temp
2 T Lemon juice
2 1/4 ts Vanilla
1/8 ts Salt
1 1/2 ts Cream of tartar
1 c Walnuts; chopped very fine
Sugar, confectioners
Alex Patout writes, "This is a special-occasion cake that we like to
serve with whipped cream. It mellows with age, so make it at least
one day ahead of serving. It keeps well in the refrigerator for
several days and freezes beautifully."
Preheat the oven to 350 F. Butter and flour a Bundt or tube pan.
Separate the eggs. Sift the flour with the baking soda and 1-1/4
cups of sugar. Place the butter in the bowl of an electric mixer and
cream it well. Beat in the flour-sugar mixture by thirds, then beat
in the lemon juice and vanilla. Beat in the egg yolks one by one,
being sure each is absorbed before you add the next.
In a separate mixing bowl, beat the egg whites until frothy. Add the
salt and the cream of tartar and continue beating until soft peaks
form. Gradually beat in the remaining 1 cup of sugar, and continue
beating until the mixture is glossy and holds stiff peaks.
Fold the nuts into the flour mixture, and gently fold in the beaten
egg whites. Turn the batter into the prepared pan and gently cut
through the batter once or twice with a rubber spatula to break any
large air bubbles.
Bake the cake for 1-1/2 hours, or until a knife or toothpick inserted
near the center comes out clean. Do not open the oven during the
first hour of baking. Turn off the heat and let the cake sit in the
hot oven for 15 minutes. Then remove and let cool in the pan for 15
minutes more. Remove the cake from the pan and sprinkle lightly with
confectioners' sugar. Let cool thoroughly, then wrap tight in foil.
Serve in thin slices, with whipped cream, if desired, or with the ice
cream described in the previous recipe.
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MMMMM----- Recipe via Meal-Master (tm) v8.04
Title: POUND CAKE, LITTLE HOUSE STYLE
Categories: Cakes, Desserts
Yield: 1 cake
1 lb Butter, unsalted
1 lb Sugar, granulated
8 md Eggs
1 pn Salt
1/2 ts Nutmeg, ground
1/2 ts Mace, ground
4 c Flour, sifted
At least an hour before starting, set out all refrigerated
ingredients to warn to room temperature.
In a large bowl, cream butter until fluffy. Gradually work in the
sugar and blend until mixture is no longer grainy.
Add salt to eggs; beat eggs until light-colored and foamy, about five
minutes. Add nutmeg and mace to eggs.
Stir eggs gradually into sugar-butter mixture. Sift flour and beat in
gradually, stirring only long enough to blend all ingredients. The
finished batter will be quite stiff.
Smooth the batter into an ungreased tube pan. Bake in a preheated 350
oven for 30 minutes, then reduce heat to 325 and continue to bake
another 30 minutes. When a new broomstraw or toothpick poked in the
center comes out dry and the cake edges pull away from the pan,
remove pan from oven and cool. Turn cake out and serve unfrosted.
The Little House Cook Book
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